2 lb / 1 kg chicken thigh fillets (skinless, boneless)
1 large lemongrass stalk , white part only, reedy outer layers removed, sliced 5mm / 1/5″ thick
4 cloves garlic , peeled (whole)
2 1/2 tbsp fish sauce
1 tbsp light soy sauce , or any all-purpose soy or tamari
2 tsp dark soy sauce
3 tbsp (tightly packed) brown sugar or palm sugar
2 tbsp oil , vegetable, canola, or any other neutral flavoured oil
**Nam Jim Jaew** – traditional Thai Dipping Sauce for meat:
1 tbsp tamarind puree
2 tbsp fish sauce
2 tbsp lime juice (sub 1 1/2 tbsp rice vinegar)
2 tbsp brown sugar or palm sugar (shaved)
1 tbsp hot water
1 tsp garlic , very finely minced with a knife
1 1/2 tbsp green onion , very finely minced with a knife
1 tbsp shallot, very finely minced with a knife
1/2 – 2 tsp red Birds Eye chilli or Thai chilli
**Garnish:**
Lime wedges
Red chili , finely sliced (optional)
Cilantro / coriander leaves (optional)
Blitz – Place Marinade ingredients EXCEPT oil in a jug just large enough to fit the head of a stick blender. Blitz until lemongrass and garlic is fully pureed. (No stick blender? Finely grate lemongrass and garlic, then mix)
Marinate – Pour in a bowl. Add oil, stir. Add chicken, toss to thoroughly coat. Cover and marinate overnight (my bare minimum is 3 hours). No marinating time? Finely slice, toss in marinade then cook like a stir-fry.
Heat the outdoor BBQ grill on high or a non stick pan over high heat on the stove.
Cook – Remove chicken from the Marinade and discard the marinade. Put chicken on the BBQ or in the pan, then turn heat down to medium (sweet marinade = prone to burning). Cook the chicken until golden brown – around 5 to 6 minutes on each side. (If it burns, flip straight away. You can flip repeatedly, as needed.)
Rest and serve – Rest for 3 minutes. Serve alongside a mound of steamy coconut rice with lime wedges, garnished with fresh chilies and coriander/cilantro, and your chosen sauce.
Romoehlio
Damn…
jaibo-Z
I love Nagi’s recipes!! She’s been 1 of my go too’s for years now!!!
Thanks for sharing/highlighting this one for us all!!!
3 Comments
Source: [Recipe Tin Eats](https://www.recipetineats.com/thai-grilled-chicken-gai-yang/)
**Recipe**
2 lb / 1 kg chicken thigh fillets (skinless, boneless)
1 large lemongrass stalk , white part only, reedy outer layers removed, sliced 5mm / 1/5″ thick
4 cloves garlic , peeled (whole)
2 1/2 tbsp fish sauce
1 tbsp light soy sauce , or any all-purpose soy or tamari
2 tsp dark soy sauce
3 tbsp (tightly packed) brown sugar or palm sugar
2 tbsp oil , vegetable, canola, or any other neutral flavoured oil
**Nam Jim Jaew** – traditional Thai Dipping Sauce for meat:
1 tbsp tamarind puree
2 tbsp fish sauce
2 tbsp lime juice (sub 1 1/2 tbsp rice vinegar)
2 tbsp brown sugar or palm sugar (shaved)
1 tbsp hot water
1 tsp garlic , very finely minced with a knife
1 1/2 tbsp green onion , very finely minced with a knife
1 tbsp shallot, very finely minced with a knife
1/2 – 2 tsp red Birds Eye chilli or Thai chilli
**Garnish:**
Lime wedges
Red chili , finely sliced (optional)
Cilantro / coriander leaves (optional)
Blitz – Place Marinade ingredients EXCEPT oil in a jug just large enough to fit the head of a stick blender. Blitz until lemongrass and garlic is fully pureed. (No stick blender? Finely grate lemongrass and garlic, then mix)
Marinate – Pour in a bowl. Add oil, stir. Add chicken, toss to thoroughly coat. Cover and marinate overnight (my bare minimum is 3 hours). No marinating time? Finely slice, toss in marinade then cook like a stir-fry.
Heat the outdoor BBQ grill on high or a non stick pan over high heat on the stove.
Cook – Remove chicken from the Marinade and discard the marinade. Put chicken on the BBQ or in the pan, then turn heat down to medium (sweet marinade = prone to burning). Cook the chicken until golden brown – around 5 to 6 minutes on each side. (If it burns, flip straight away. You can flip repeatedly, as needed.)
Rest and serve – Rest for 3 minutes. Serve alongside a mound of steamy coconut rice with lime wedges, garnished with fresh chilies and coriander/cilantro, and your chosen sauce.
Damn…
I love Nagi’s recipes!! She’s been 1 of my go too’s for years now!!!
Thanks for sharing/highlighting this one for us all!!!